"Sqwertz" > wrote in message
...
> On Mon, 22 Feb 2016 14:03:12 -0800, W wrote:
>
> > I made a first attempt at using arrowroot as a thickener and failed.
I'm
> > hoping for some guidance.
> >
> > Cornstarch is a good thickener to use at high temperatures. To
contrast,
> > Arrowroot supposedly thickens between 158 F and 175 F, and at higher
> > temperatures the thickening action stops.
> >
> > I boiled a pot of water to 170 F then put in a Ball canning jar with one
cup
> > of water and two tablespoons of arrowroot powder. I mixed in the
arrowroot
> > into the water to create a slurry, and then I let the Ball jar heat up
to
> > 170 F. Around 160 F the arrowroot did start to thicken, but it was a
weak
> > gel. After about 20 minutes at 170 F, I took out the Ball jar and let
it
> > cool. Somehow the arrowroot de-gelled and it became a liquid again.
> >
> > What am I doing wrong here? How do I get the gel to stick (pun
intended)?
> >
> > If I overheat to beyond 175 F, is the gel going to remain, or will it
> > actually undo at those higher temperatures?
>
> I've always had bad luck with arrowroot. I've always needed 2-3 times
> as much as recipe calls for. And it will break down with prolonged
> heat (as well as overheating). 20 minutes was too long. 5 minutes at
> most. I just gave up on it since I don't make clear sauces. If I
> really needed some I would invest in some ClearJel(tm).

Well at least I have company on this issue.

I have seen it recommended for yogurt recipes as well.

I think you nailed it that I exceeded the time limit. So my guess is that
this is a thickener where you have to just whisk it, wait for the moment
that it forms the gel consistency you want, and then immediately remove it
from heat.

--
W